A Smooth Bite, A Fragrant Bite, A Satisfying Bite——chocolate Cheese Mousse
1.
Separate the egg whites and egg yolks.
2.
Sift the low-gluten flour and set aside.
3.
The butter melted into a liquid.
4.
Mix the egg whites with 25 grams of sugar to make a wet foam, which means that the whisk has a triangular tip and the tip is slightly curved.
5.
Beat the egg yolks with 15 grams of sugar until the color becomes lighter.
6.
Pour the liquid butter little by little, and continue to beat with a whisk. Each time you pour, use a whisk evenly and pour in the next time until it becomes a thick paste.
7.
Mix with egg whites to form a thick paste.
8.
Pour in the sifted flour and mix well. Note that you must use the method of up and down mixing, so that it will not defoam and the baked cake will be soft.
9.
Pour the mixed cake batter into the baking tray, put it into the preheated 175 degree oven, about 15 minutes, and set the time according to the temper of your own oven.
10.
The baked cake slices are cut into a 6-inch round cake mold.
11.
The fish film is soaked in cold water to soften it.
12.
Add 70 grams of sugar to the cheese and beat it with a whisk to make it smooth and without particles.
13.
Add milk to the cheese little by little, and beat with a whisk again and again
14.
Beat the egg yolks with a whisk until they are fluffy.
15.
Add chopped dark chocolate to the milk yogurt liquid. Heat on low heat until the chocolate melts and the liquid boils.
16.
Pour the heated chocolate and yogurt into the egg yolk little by little, and whipped while pouring. Be sure to pour little by little to avoid particles.
17.
The soaked fish film is heated into a liquid state with hot water.
18.
Pour the liquid fish film into the freshly made mousse, mix well, and put it in the refrigerator until it becomes a thicker state.
19.
The whipped cream can be beaten with a whisk until obvious lines can be drawn.
20.
Mix the whipped cream and the refrigerated mousse evenly
21.
Place the freshly made 6-inch cake base in the 8-inch cake mold.
22.
Pour in the mousse liquid, shake vigorously for a few times, shake out big bubbles, refrigerate overnight, unmold and sprinkle with some dark chocolate crumbs and eat. This makes it easier to demold.
